Molten Mapo Tofu is a spicy, savory dish that packs a punch with its bold flavors and silky texture. It's a quick and satisfying meal perfect for those who crave a little heat in their dinner.
The star of this dish is silken tofu, which provides a creamy base that absorbs the bold flavors of the sauce. Vegetable oil is used to sauté the aromatic base. Fermented black beans add umami and depth, while chili paste (doubanjiang) brings the heat. Soy sauce enhances the savory profile, and cornstarch helps thicken the sauce to coat the tofu perfectly. Garlic and ginger form the aromatic backbone, and vegetable broth ensures a balanced sauce. Green onions provide a fresh bite, while Sichuan peppercorns add that signature numbing sensation. Finally, a touch of sesame oil finishes the dish with a nutty aroma.
Molten Mapo Tofu is best served over freshly steamed white rice to balance the spiciness. For added texture, consider pairing it with a crisp cucumber salad or some steamed broccoli. If you're feeling adventurous, serve it alongside pickled vegetables for a refreshing contrast.
Start by draining the silken tofu and cutting it into 1-inch cubes. Be gentle here, as silken tofu is quite delicate. Heat up the vegetable oil in a pan over medium heat. Once the oil is shimmering, add the minced garlic and ginger. Sauté until they become fragrant, which usually takes about a minute.
Next, toss in the minced fermented black beans and chili paste, stirring everything together. Let them cook for about a minute to release their flavors. Then, pour in the soy sauce and vegetable broth, stirring to combine. Bring this aromatic mixture to a simmer.
In a small bowl, dissolve the cornstarch in a bit of water to make a slurry. Stir this into the simmering sauce to thicken it up. Once the sauce has thickened slightly, gently add the tofu cubes. Carefully stir to coat the tofu with the sauce, trying not to break the cubes. Let it all simmer for about 5 minutes to allow the tofu to soak up the flavors.
Before serving, sprinkle over the ground Sichuan peppercorns and chopped green onions, then drizzle with a bit of sesame oil for that finishing touch. Serve hot over a bed of cooked white rice.
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